Like, you could probably stick an old, burly bearded man riding a donkey in a ramekin and really feel the need to give him a pacifier and rock him to sleep.
I SAID PROBABLY.
So this is what I’m telling you: the goal this year at the Thanksgiving dinner table is to get at LEAST FIVE, “Awww, look you guys. The pecan pies are in ramekins!”
And when you do, you’ll remember me. And this Rustic Ramekin Pecan Pies post. And this special moment we’re sharing together right now. I can feel the connection, can you?
Oh, that’s just a coffee buzz? Same thing.
Let’s make ‘em!
It all starts with some pecans. Or PEE-CAWNS, if you will.
And of course, the cute little ramekins:
Grab your Pillsbury pie crusts and roll ‘em out.
I used a martini glass, but if you have a large cookie cutter, bonus! Cut out some circles.
Position the mini crusts inside each ramekin.
Round up the pie filling ingredients. Yes, that’s bourbon you see. SO WHAT?
Whisk until nicely combined….resist pouring all over your face.
Pour the mixture into the ramekins. I used the extra dough to make the crust edges. Get all rustic-y with it!
Place the pecan halves on each pie.
Bake, bake, bake. Rest, rest, rest. EAT, EAT, EAT.
And a close up…ya know, for good measure.
How many times did you think or say, “AWWW” during the reading of this post? I’m telling you, ramekins HAVE THE POWER.
Rustic Ramekin Pecan Pies
These mini pecan pies will help keep portion control in order! We can at least tell ourselves that, right?
Prep Time: 15 min
Total Time: 1 hr 30 min
Servings: 6 ramekin pecan pies
1 package Pillsbury refrigerated pie crust (2 crusts)
3/4 cup pecan halves
1/4 cup coarsely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 Tbs brown sugar
2 Tbs butter, melted
2 Tbs bourbon
1 tsp pure vanilla extract
2 eggs lightly beaten
2 egg whites lightly beaten
4 Tbs semi-sweet chocolate chips
1 Preheat oven to 350.
2 Grab 6 ramekins and lightly coat the insides with cooking spray.
3 Roll out the Pillsbury pie crusts. Using a large cookie cutter (or martini glass) cut out circles and place each crust inside each ramekin. I used the leftover dough to create the crust edge. You don’t even have to crimp the crusts either. This is rustic! Throw in the freezer for 15 minutes.
4 Combine the remaining ingredients (sans pecan halves) in a large bowl. Whisk until nicely combined.
5 Pour the pie filling into each ramekin.
6 Top each with 3 pecan halves.
7 Bake mini pies for 35 minutes, or until the center is set.
8 Let cool about 15 minutes and dig. in.
Posted November 19th, 2011 by bevcooks